- 6 pitas (store-bought or make your own)
- 1 large or 2 small eggplant
- 6 eggs
- 2 large tomatoes
- 1/2 cucumber
- juice of half a lemon
- small handful of flat leaf parsley
- hummus (store-bought or make your own)
- 1 recipe for tahini sauce (note: tahin is sesame paste, tahini sauce is made with tahin but it’s not the same)
- 1/4th white cabbage
- 2 tablespoons white wine vinegar
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- small pan
- grill pan
- 2 medium-sized bowls
Preparation — 20 minutes
Make sure you’ll have your hummus, tahini sauce and pitas ready, or use store-bought versions. BOIL the eggs for about 10 minutes and then place them under running cold water. PEEL the eggs and divide them into slices.
REMOVE the outer cabbage leaves and the hard parts before you’ll finely slice it. SEASON the thinly slices cabbage with white wine vinegar, pepper and salt. REMOVE the green parts of the tomatoes and divide into cubes. REMOVE the seeds from the cucumber and also divide into cubes. Finely CHOP the parsley and create a salad using tomatoes, cucumber, parsley and lemon juice. SEASON with pepper and salt.
Finishing the sabich — 10 minutes
CHOP the eggplants into slices, not too thick. HEAT a grill pan on high heat and drizzle the eggplant slices with olive oil. GRILL the slices in batches and season them with pepper and salt immediately after grilling.
OPEN up the pitas and divide a layer of hummus on one side. STACK a layer of grilled eggplant slices, egg, cucumber-tomato salad and white cabbage salad. FINISH the sabich with tahini sauce, enjoy!